Baked Teriyaki Chicken Wings

Take an Asian inspired twist on traditional buffalo wings and dress them up with a homemade teriyaki glaze and sesame seeds.
Dish type
Ready in
1 hour


  • 3 lbs Whole Chicken Wings
  • 1 tsp Cornstarch
  • 3 tbsp Reduced Sodium Soy Sauce
  • 3 tbsp Water
  • 1/4 cup Pineapple Juice
  • 2 tbsp Dark Brown Sugar
  • 1/2 tsp Grated Fresh Ginger
  • 1 clove Minced Garlic
  • To Taste Sesame Seeds


Prep Time
15 mins
Cook Time
45 mins
Ready in
1 hour
  1. Pre-Heat oven to 400 degrees.
  2. Grease a baking sheet with a neutral oil such as canola or vegetable, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces across the sheet. They can be close but shouldn't be piled upon one another.
  3. Place sheet in oven and bake for 30 minutes. Cook until golden brown, and until the wings release easily from the baking sheet.
  4. As the wings bake, whisk together the cornstarch and 3 tablespoons cold water in a small bowl until the cornstarch dissolves.
  5. In a small saucepan, combine with pineapple juice, soy sauce, brown sugar, ginger and garlic together. Bring to a boil over medium low heat and cook until it reduces and thickens (about 4 or 5 minutes).
  6. Add the cornstarch mixture and cook an additional 2 to 3 minutes. Set aside to cool.
  7. Turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
  8. Place teriyaki sauce in a mixing bowl and use tongs to toss your whole chicken wings in the sauce. Place in a bowl and dust with sesame seeds (you can toast them in a saucepan if you wish).

Nutritional Information

Serving Size
2 wings
Serving Size2 wings